2 1/2 c. flour
1 1/4 c. sugar
3 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 c. applesauce
1/2 c. vegetable oil
1 tsp. vanilla
2 c. grated carrots
1 firm apple, peeled and grated
1 (8 oz.) can crushed pineapple, drained
1/2 c. raisins
1/2 c. chopped walnuts

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thick). Stir in carrots, apple, pineapple, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350°F for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Yield: 2 dozen muffins.